This weekend I’m heading to Austin for the first time. I’ve always wanted to visit the capital of the Lone Star state, but didn’t get around to it until now. From what I hear, it’s a real vegan food haven, so I’ll probably overeat like I always do when I visit a new place. But Austin seems to be a walking town, so I’m sure I’ll burn it off.
Before I head out I want to share with you this recipe for vegan Salisbury steak. It’s something I’ve been thinking about for a while, and finally got around to testing last month. It took a few tries, but the composition and taste are where they need to be now.
One of the biggest challenges I faced was in creating a procedure that wasn’t too far off from the one for cooking traditional Salisbury steak: mixing ground beef with the other ingredients to create hamburger-like patties. I didn’t want to use vegan beef crumbles, so I instead went with seitan and came up with a sort of “breading” with the remaining items. It coats the seitan and makes a really nice outer layer that Salisbury steak traditionalists would be proud of.
The rest of the steps are pretty much the same as they would be for the non-vegan version, and the result is similar, too: a super-tasty (and super-compassionate) hearty meal. Even your carnivore friends will love it!
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
Meat-Free Salisbury Steak
Ingredients
- 1/3 cup panko breadcrumbs
- 1 egg replacer egg
- 1 Tbsp. ketchup
- ½ tsp. vegan Worcestershire sauce
- 3 tsp. Dijon mustard
- 3 loaves seitan I used my “Tastes Like Chicken” Seitan recipe
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- ½ onion finely chopped
- 1 Tbsp. garlic minced
- ½ cup mushrooms sliced
- 3 Tbsp. all-purpose flour
- 2 cups vegetable stock
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Mix breadcrumbs, egg replacer, ketchup, Worchestershire sauce, mustard and salt together in a large bowl. The mixture should start to thicken.
- Add each seitan loaf to the bowl and pat mixture onto them so that they’re covered on the outside.
- Heat oil over medium heat in large skillet. Add the steaks and cook until slightly brown on each side. Remove and set aside.
- Heat butter over low heat and add onions. Cook for two minutes and then add garlic. Cook for another minute and add mushrooms. Cook, stirring frequently, until they start to brown—about 3 minutes.
- Add flour and stir until everything is coated. Stir in vegetable stock. Turn to high heat until gravy begins to boil and reduce to a simmer. Stir in salt and pepper.
- Return steaks to skillet, cover and cook until gravy thickens, about 10 minutes.
Nutrition
Just starting the vegan lifestyle. Have made seitan a few times n ow and think it is amazing. Even my dog comes running when I am making it. This recipe, adapted from the meat version, looks unbelievably delicious. Salisbury steak was always my comfort food so I am really looking forward to making this. In my kitchen right now is the makings of seitan mushroom stroganoff. Next up will be yours. So glad I found your site. Have you ever made a vegan shephards pie?
Welcome to the vegan club, Rosemary! How are you finding it so far? Sometimes it can be tough to transition, but I hope you’re finding it to be easy. If you’re making your own seitan already I bet you’re doing pretty well with it. And the mushroom stroganoff sounds delicious!
I do have a recipe for shepherd’s pie on the site. It uses cauliflower mash on top and is really delicious! I need to reshoot the photos though. You can find it here.
Enjoy the Salisbury steak!
Pretty confused that you have BUTTER in the ingredients list and in the directions…. Do you mean a vegan butter? Or is butter vegan now?
Hi Gary. Yes, that should be vegan butter. I usually list it as such, even though it’s implied in the name of the site. But I didn’t here, so I’ll correct that right now. Thanks for pointing it out.